Chicken Satay Meatballs were my sister Sarah’s call. In fact Sarah had several suggestions for March Meatball Madness. Let’s just say she has a vivid imagination and extreme creativity when it comes to food and I love her for it!!!

After all those colorful suggestions we landed on Chicken Satay Meatballs with Peanut Dipping Sauce. It was a great choice!

For the meatballs, I incorporated many of the ingredients you would use in Chicken Satay marinade. I combined ginger, garlic, chili crisp, sesame oil, peanut butter, turmeric and basil with Panko breadcrumbs and an egg, then folded that mixture into the ground chicken.

I decided to serve these as lettuce wraps so I made them a little larger, almost 2 inches (15 meatballs). Because ground chicken is soft and these meatballs are very tender before they’re cooked, I prefer to bake them at 400 degrees F. for 12 minutes or until firm to the touch.

If you’re late to the game like me or haven’t been introduced to Chili Crisp Oil yet, I mean….it’s a spunky jar of flavor wow and you’re missing out!! I’ve come to love it so much I making my own. And I will say that I’m a bit of a spicy food whimp, but there’s something about this blend of garlic and shallot and pepper flakes and oil…..addicting!

And then there’s the Peanut Dipping Sauce. It’s the right balance of sweet and savory and very peanut-y. The perfect dipping partner for these Chicken Satay Meatballs! They make a great appetizer or wrap them up in lettuce leaves and you’ve got a deliciously healthy, flavor-packed meal.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Chicken Satay Meatballs {with Peanut Dipping Sauce}

Chicken Satay Meataballs make a great appetizer or wrap them up in lettuce leaves and you've got a deliciously healthy, flavor-packed meal.

Course Entree or Appetizer

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (Gluten Free for GF version)
• 1 egg
• 2 cloves garlic minced
• 1 Tablespoon sesame oil
• 1 Tablespoon soy sauce or coconut aminos
• 1 Tablespoon ginger finely grated
• 1 Tablespoon peanut butter
• 1 teaspoon chili crisp or sriracha chili crisp recipe link in post
• 1 teaspoon turmeric
• 1 teaspoon dried basil

For Peanut Dipping Sauce

• 1/2 cup peanut butter
• 1/4 cup coconut milk or more for thinner sauce
• 1 Tablespoon honey
• 1 Tablespoon lime juice
• 1 Tablespoon soy sauce or coconut aminos
• 1 teaspoon chili crisp or sriracha

To Serve (optional)

• fresh cilantro leaves
• crushed peanuts
• thinly sliced scallion
• lime wedges
• bibb lettuce cups

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all the meatball ingredients in a bowl and then add the ground beef. Mix just until incorporated. Form into 1 1/2" meatballs, place on parchment lined baking sheet. Bake for 12 minutes or until firm to the touch.

For the Peanut Sauce

• Add all dipping sauce ingredients to a small saucepan. Heat over medium heat just until bubbling. Turn off and allow to cool slightly before serving.

To Serve

• Serve meatballs with peanut dipping sauce and as many optional garnishes as you like. Enjoy!

The post Chicken Satay Meatballs {with Peanut Dipping Sauce} appeared first on Lemony Thyme.

It was the perfect side dish for our Jamaican themed dinner.

Thank you to my friend the internet for providing me seemingly endless opportunities to explore culinary cultures from around the world. In my quest for finding the perfect Jamaican side dish I came upon the “rundown” which gets its name from cooking down coconut milk with aromatics like scallion, onion and scotch bonnet peppers.

To get all the feels for this recipe check out this video by Cook Like a Jamaican.

This vegetarian recipe is very versatile and requires minimal effort. It’s a chance to incorporate the contents of your veggie bin that are begging for their chance to shine.

You are going to love this fragrant coconut milk broth. As it cooks down the milk thickens and the dish becomes a healthy no-fuss veggie stew.

Jamaican Vegetable Rundown gets it’s heat from the scotch bonnet pepper. I’ve learned to simply cut the pepper in half or leave it whole for a slightly milder result. Hot or not, the broth is so flavorful and pairs perfectly with Jamaican Red Beans & Rice and our Jamaican Jerk Turkey Tenderloin.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Jamaican Vegetable Rundown

Jamaican Vegetable Rundown is a savory veggie stew simmered in luscious coconut milk. It was the perfect side dish for our Jamaican themed dinner.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon butter or ghee
• 1 small onion chopped
• 3 scallions sliced
• 1 small scotch bonnet pepper halved
• 3 sprigs fresh thyme
• 1 medium zucchini cut in half lengthwise, then large julienne
• 1 medium yellow summer squash cut in half lengthwise, then large julienne
• 1 cup broccoli florets
• 1 cup carrots julienned
• 2 roma tomatoes quartered
• 1 1/2 cups unsweetened coconut milk
• salt & pepper to taste

Instructions

• In a large skillet, melt butter. Add onion, scallions, and scotch bonnet pepper. Saute until onion is translucent.
• Add all remaining vegetables, except tomatoes, and saute over medium-high heat 7-10 minutes until just tender.
• Add the tomatoes and coconut milk to vegetables and simmer until milk is slightly thickened. Season with salt and pepper to taste.

The post Jamaican Vegetable Rundown appeared first on Lemony Thyme.

This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).

Coconut lovers unite!

This also happens to be the first NEW recipe published on Lemony Thyme in a really long time. It took spotting these young coconuts at a local farmers market to bring me back!

It was a couple years ago while having dinner in a little Vietnamese restaurant that this recipe inspiration was born.

Imagine my delight when my order of shrimp fried rice arrived table side peaking out of a fresh young whole coconut. I was smitten before taking the first bite.

Flash forward to this past weekend when Nick and I experienced the Dekalb Farmers Market for the very first time!

This place is insane in the best way.

They have the most gorgeous (and often exotic) produce from around the world and on this particular Saturday they had a mountain of young whole coconuts begging to come home with us.

Coconut Shrimp Fried Rice

The layers of flavor in this dish are incredible.

• Begin with cooking the rice in coconut milk and fresh-from-the-coconut water
• Stir-fry rice in a little sesame oil
• Add all your favorite fried rice ingredients. Shrimp of course, but also carrots, scallion, egg, and soy sauce (I use coconut aminos).

Everything comes together quickly and is ready to be served in what I’ve now named Coconut Tandoori Ovens.

How To Open a Young Coconut

We made a video on how to open a young coconut. Check it out here —>

https://youtu.be/tPNKVlN0KsY

Young coconuts are full of delicious coconut water (bonus) and tender coconut meat that you can scrape into bites of your Coconut Shrimp Fried Rice!

And it’s amazing how nice and hot the rice stays in these individual serving ‘ovens’.

A few pics of the Dekalb Farmers Market glorious produce…

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Coconut Shrimp Fried Rice

This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).

Course Main Course

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 each whole young coconuts
• 2 cups Jasmine rice rinsed
• 1 14 oz can coconut milk
• 2 cups coconut water
• 1 tsp salt
• 2-3 Tbsp sesame oil
• 1 pound small-medium raw shrimp peeled & deveined
• 1 cup carrot fine diced
• 3 each scallion thinly sliced
• 3 each eggs beaten
• 2-3 Tbsp coconut aminos or Soy Sauce
• salt & pepper to taste
• cilantro to garnish

Instructions

For the Coconuts

• Remove tops of coconuts leaving a 3-4 inch opening. Reserve coconut water. See video link in post.

For the Rice

• Rinse rice until water runs clear. Bring coconut milk and coconut water to a boil in a medium sauce pan, add rice and salt. Stir and reduce heat to low, cover and simmer for 15 minutes. Turn off heat and allow to rest undisturbed for 5 minutes. Fluff with fork. Can be made a day or two in advance.

For the Fried Rice

• Heat wok or large skillet over high heat. Add 2 Tbl. sesame oil and swirl to coat pan. Add carrots and scallion and saute 2 minutes.
• Add cooked rice and season with coconut aminos/soy sauce. Push rice to sides of wok creating a well in the middle.
• Add remaining 1 Tbl. sesame oil to center of pan, pour in beaten eggs and allow to set briefly before scrambling until cooked. Fold scrambled eggs into rice. Season with salt & pepper to taste.
• Spoon fried rice into prepared coconuts. Sprinkle with cilantro. Serve immediately and enjoy!

The post Coconut Shrimp Fried Rice {served in young coconuts} appeared first on Lemony Thyme.

I’m a bit smitten with everything about this soup.  From the glorious broth, to the tender chicken, right through the lovely aromatics, Thai Coconut Chicken Soup is perfectly balanced.

I simmered the boneless skinless chicken breast in broth until cooked through, then removed it from the broth and shredded with forks.  To the broth I added all the wonderful aromatics.  Lemon grass, ginger, garlic, Serrano pepper, cilantro, lime juice, fish sauce and sugar come together to create the delicious broth.

The sliced mushrooms are simmered until tender and then the shredded chicken, scallions, and fresh cilantro and basil are added the end.

When picking up the lemon grass I found these gorgeous edible flowers.  I had already chosen this beautiful flower bowl and couldn’t resist adding them to our Thai Coconut Chicken Soup, also known as Tom Kha Gai.

I’ve shared on several occasions that I’m working really hard to make “Healthy Choices” a lifestyle, not a struggle.  I’ll be the first to admit that food blogging and my slogan “love to cook, love to eat, love food photography” don’t always go hand in hand with maintaining healthy weight goals.  However, I’m proud to say that today I regained my Lifetime Member status at Weight Watchers.

One year ago, I walked through the doors of WW, hoping this would be the time that stuck.  You can read more about the past year HERE.  The most important thing is that I’ve learned to find balance, have taken off 65 pounds, and as of today have maintained a healthy weight goal for six weeks.  Eat right and exercise is the base to my success (along with a great support team).

Shelby came for dinner this week and we all enjoyed this yummy Thai Coconut Chicken Soup.  Full of flavor and charm with no guilt attached.  Now that’s winning.

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Thai Coconut Chicken Soup {Tom Kha Gai}

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 210kcal

Author Libby with Lemony Thyme

Ingredients

For soup…

• 1 lb. boneless skinless chicken breast
• 3 cups fat free chicken broth preferably reduced sodium
• 1 14- ounce can lite coconut milk
• 8 ounces sliced fresh mushrooms
• 1 lemon grass stalk cut into 4 pieces about 3-inch each, remove woody outer layer.
• 1 Serrano pepper finely diced
• 1- inch fresh ginger grated (about 1 Tbl.)
• 2 garlic cloves minced
• 10-12 fresh cilantro sprigs leaves & stems, finely chopped
• 2 tsp. fish sauce or more to taste
• 1 tsp. sugar
• juice of 1 1/2 limes about 2-3 Tbl.

To serve…

• 2 scallion thinly sliced
• fresh basil and cilantro for garnish
• lime wedges for garnish
• edible flowers for garnish optional

Instructions

For soup…

• Cut chicken breast into 4 pieces. Simmer in 1 cup chicken stock until cooked through, about 10-15 minutes. Remove chicken from pan and reserve.
• Meanwhile, while chicken is cooking, slice and dice remaining ingredients.
• Add remaining ingredients; bring to a boil, then reduce to a simmer. Cook until mushrooms are tender, about 10 minutes.
• Use two forks and shred chicken; return to the broth and heat through.

To serve…

• Remove lemon grass; discard. Serve hot in bowls; garnish with fresh cilantro, basil, scallion, lime wedges, and edible flowers (optional).

Notes

Each 1 1/2 cup serving = 5 WW Pts+

The post Thai Coconut Chicken Soup {Tom Kha Gai} appeared first on Lemony Thyme.

Mussels simmered in white wine, garlic and butter, in my opinion, rank right up there with Scallops Wrapped in Bacon.  So why would I mess with an absolutely delicious recipe?  Rhetorical.

Because Thai Seafood Chowder not only sounds like winning, but the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Do you have any special requests for dinner?”  That I might also be able to picture aka blog about.

“Scotch Eggs.” Whoa! Hello and as always, thank you for challenging my foodie skills.

Now that you’ve spoken, I have a few recipes I’d like to test out on you, picture, and evaluate for Lemony Thyme.  Then I’ll spin a story about how you requested these and I researched for weeks/months on the best version of each of your requested recipes.  You’ll never whisper a word of this.

I joke, I kid.  I forced Thai Seafood Chowder into the weekend.  God, I was that girl.  But they loved it.  Even after having Scotch Eggs for brunch, Rosemary Ham & Swiss Savory Bread Pudding for late-lunch, they were sports when I presented an Asian infusion Thai Seafood Chowder.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Thai Seafood Chowder

Thai Seafood Chowder is delicious and the addition of coconut milk, red curry paste and Serrano peppers took comfort to a new level.

Author Libby with Lemony Thyme

Ingredients

• 1 tsp. sesame oil
• 1 cup white onion diced
• 1-2 Serrano peppers thinly sliced
• 2 garlic cloves minced
• 1 inch fresh ginger peeled & grated
• 2 Tbl. red curry paste
• 1 14- ounce can light coconut milk
• 2 cups chicken broth
• 1/2 lb. white fish we used Red Snapper
• 1/2 lb. mussels
• 1/2 lb. sea scallops
• 1/2 lb. large shrimp peeled & deveined
• 8-10 baby red potatoes boiled and quartered
• 1 cup fresh corn kernels
• fresh cilantro to garnish

Instructions

• Heat sesame oil in a deep skillet over medium heat. Add onion and Serrano pepper and sauté until onion is translucent, about 5 minutes. Add in minced garlic and ginger; cook an additional minute.
• Stir in curry paste, followed by coconut milk and chicken broth. Bring to a simmer.
• Add the seafood in order of cooking time. Fish first, then mussels, scallops and lastly shrimp. Stir in cooked potatoes and corn. Simmer until mussels open, shrimp are opaque and fish flakes easily. About 5 minutes.
• Serve in big bowls, garnished with fresh cilantro.

The post Thai Seafood Chowder appeared first on Lemony Thyme.

I’m not sure how it happened.  Ahi Tuna on sale for $6.99 a pound.  Text message…go there.  Do not pass go, do not collect $200 dollars…just bring home Tuna.  I have to say, I was a bit skeptical.  This was not Sushi grade tuna, for which we will pay up for.  But it was fresh and thick and begging for a swim in marinade.

Seared Ahi Tuna {with Thai Risotto}.

We marinated this gorgeous slab of tuna in a sweet & spicy marinade.  Soy (but not much), ginger, honey, rice wine vinegar, Serrano pepper, sesame oil, cilantro.

If I were a dude I would be quite proud of these grill marks.  Leaving it at that!

There was a debate over what side-dish to serve with, or as a bed for, our Seared Ahi Tuna.  At the suggestion of risotto, I crinkled up my nose…not sure creamy cheesy works here.

YOU are Lemony Thyme.  Change it and make it work.  Yes! I love that vote of confidence.  Thai Risotto with red curry paste and coconut milk it is.

Risotto is a process, one that is well worth each step.  I took my Basic Risotto Recipe with step-by-step how-to’s and subbed in coconut milk and Thai red curry paste for the liquid and aromatics.

The result was glorious.  Fabulous.  And all the other adjectives for delicious.  The tuna paired perfectly.  We reduced the remaining marinade and drizzled it over the dish.  Please make this.

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Seared Ahi Tuna with Thai Risotto

Prep Time 1 hour hour 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 2 -3

Author Libby with Lemony Thyme

Ingredients

For tuna & marinade…

• 3/4 lb. Ahi tuna
• 3 Tbl. rice wine vinegar
• 2 Tbl. sesame oil
• 2 Tbl. peanut oil
• 2 Tbl. soy sauce
• 2 Tbl. honey
• 2 Tbl. fresh ginger grated
• 2 Tbl. cilantro chopped
• 1 Serrano pepper thinly sliced
• 1 Tbl. peanut or other high-heat oil for searing

For Thai risotto…

• 2 Tbl. butter
• 1 cup fine diced onion
• 1/2 cup Arborio rice
• 2 cloves garlic minced
• 2 Tbl. red curry paste
• 1/4 cup dry white wine optional
• 1 14- ounce can light coconut milk
• 1 cup chicken or vegetable broth
• salt & pepper to taste

Instructions

For the tuna & marinade…

• Combine marinade ingredients in a zipper top bag. Add tuna and marinate for 1 hour. Meanwhile, prepare your Thai risotto.
• When the risotto is ready, heat your grill or grill pan to medium high. Coat with high-heat oil. Sear tuna for 1-2 minutes, then quarter-turn it on the same side for criss-cross grill marks, for another 1-2 minutes. Flip and repeat on other side, depending on thickness. Remove from heat and allow to rest for 5 minutes. Slice on the diagonal and serve on a bed of Thai risotto.

For the risotto…

• In a 2-quart saucepan, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté until translucent, about 4 minutes.
• Add rice and cook 2-3 minutes, stirring constantly, until rice is opaque. Add the garlic and red curry paste, stir until fragrant, about 1 minute.
• Add the white wine and cook, stirring, until absorbed.
• Add 1/2 cup of coconut milk to rice and stir continuously until absorbed. Continue adding 1/2 cup coconut milk at a time, stirring continuously until absorbed after each addition. Continue until all milk has been added, about 20 minutes. Test rice for tenderness. If additional liquid is needed add broth in 1/2 cup increments. Season with salt & pepper to taste.

The post Seared Ahi Tuna with Thai Risotto appeared first on Lemony Thyme.

We needed a side dish to go with one of our most favorite grilling recipes, Jamaican Jerk Marinated Turkey Breast.  I was pleasantly surprised to learn how easily this Jamaican Red Beans & Rice {aka Rice & Peas} Recipe, courtesy of Jamaica Travel and Culture.com, came together.

Jamaican Jerk Marinade is bursting with flavor and every one of the many ingredients that goes into it matters.  So when looking for a side dish to compliment this meal the simplicity of Red Beans and Rice was ideal.

The rice is infused with aromatics; garlic, scallion, thyme and the peppery flavor of an uncut Scotch bonnet pepper.  We’re looking for flavor but not heat.  Coconut milk is added to the cooking liquid adding yet another mild flavor layer.

If you can’t get to The Islands this weekend, these two dishes will bring that wonderful island flavor to you.

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Jamaican Red Beans & Rice {rice & peas}

Author adapted from Jamaican Travel and Culture.com

Ingredients

• 2 cups rice I used basmati
• 3 garlic cloves chopped
• 1 uncut scotch bonnet pepper can sub jalapeno or serrano
• 3 scallions crushed
• 2 sprigs fresh thyme
• 1 can Red Kidney Beans rinsed and drained
• 1 can coconut milk
• 1/2 tsp. salt
• 1 tsp. black pepper

Instructions

• Combine 4 cups water with garlic, scotch bonnet, scallions and thyme. Bring to boil. Add in rice, drained beans, coconut milk, salt & pepper. Return to boil, then reduce heat to a low simmer and cook for 30 minutes or until rice is tender.

The post Jamaican Red Beans & Rice {rice & peas} appeared first on Lemony Thyme.

Just a little Memorial Day message to all of our service men and women, past and present.  You Rock!!  The sacrifices you and your families have made to protect our freedom is beyond measure and will not be forgotten.  Thank you.

Growing up in New Hampshire, where the state motto is “Live Free or Die” we never missed a Memorial Day parade and they were always held on May 30th, regardless of what day of the week the holiday fell on.  Most businesses were closed that day, but if they weren’t they closed down during the parade, allowing employees to pour onto the sidewalks to show their respect.  The parade was followed by backyard cookouts, family gatherings, and a understanding that summer was almost upon us.

I decided that a Piña Colada would be a great way to welcome in summer.  I found a simple recipe in my Vitamix cookbook.

~ Piña Colada Recipe ~

4 1/2 ounces light rum
4 1/2 Tbl. cream of coconut
1/2 cup coconut milk
2 Tbl. shredded coconut
3/4 cup fresh pineapple
1 banana, optional
3 cups ice

Place all ingredients in the blender container and secure lid.  Start on lowest setting, then increase to Variable Speed 5 and blend for 45 seconds or until desired consistency is reached.  Enjoy!

The post Piña Colada appeared first on Lemony Thyme.

With Grillin’ & Chillin’ weather upon us, I for one am looking for super easy recipes to throw on the grill (or in the cocktail shaker).  These Coconut Curry Chicken Skewers couldn’t be much easier to prepare and who doesn’t love food on a stick!

This recipe turns every day boneless chicken breasts into skewers of tasty goodness.  Just toss them in a quick marinade of coconut milk, curry powder, jalapeno, salt & pepper before you head out the door in the morning and they’ll be happily awaiting your return that evening.

My favorite go-to curry powder is S&B Oriental Curry Powder shown here, but you can use your own favorite and adjust according to taste.

Throw your Coconut Curry Chicken Skewers on the grill, make yourself a Classic Mojito and let the chillaxing begin.  Wow! Pleasantly surprised that spell check is quite fine with the word chillaxing.

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Coconut Curry Chicken Skewers

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 boneless skinless chicken breasts cut into large chunks (1 1/2-inch)
• 1/2 cup lite coconut milk
• 1 tsp. curry powder
• 1 jalapeno fine diced
• pinch salt & black pepper

Instructions

• Combine boneless chicken chunks with marinade ingredients in a zipper top plastic bag. Marinade for at least four hours or up to 24 hours.
• Preheat grill to high. Place chunks on skewers. Grill for 5 minutes per side or until done (chicken registers 165 degrees with an instant read thermometer).

Notes

Recipe requires 4 – 24 hour marinating time.

The post Coconut Curry Chicken Skewers appeared first on Lemony Thyme.

We recently attended a wedding where we were treated to a most spectacular buffet of Thai food.  The appetizer spread alone captivated our attention without end (check out my collage below).  And when the dinner dishes were set out we approached them with the same enthusiasm.  That’s fancy talk for multiple trips through the buffet line.  While I was oh so happy with everything served, the Green Curry was still lingering in my mind three weeks later.

While I attempted to obtain THE Green Curry recipe from our host I’ve yet to be successful.  So this is my version adapted from about 20 recipes I’ve read since the wedding.  It’s is delicious and very easy to make.

The Green Curry sauce is prepared on the stovetop and then pureed in the blender.  I paired it with fresh cod and green beans and finished it in the oven.

The result was tender flaky fish swimming in the heavenly Green Curry sauce.  A simple bed of white rice and a sprinkle of fresh cilantro completed this dish.  Thai Green Curry Baked Cod was such a delightful change from our typical weeknight dishes.  However, a new 30-minute meal may have made it’s way into our regular rotation.  That makes me happy.

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Thai Green Curry Baked Cod

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 2 5-ounce cod portions
• 4 ounces fresh green beans end trimmed
• 1 Tbl.. sesame oil
• 3 Tbl. peeled chopped ginger root
• 2 garlic cloves minced
• 1 Serrano pepper thinly sliced
• 1/4 cup dry white wine
• 1 Tbl. lime juice
• 1 Tbl. green curry paste
• 1 13.5-ounce can coconut milk
• 1 tsp. brown sugar
• 1/2 tsp. fish sauce
• 1 cup loosely packed fresh cilantro leaves
• kosher salt freshly cracked black pepper
• fresh cilantro for garnish
• white rice prepared according to package instructions

Instructions

• Sauté garlic and ginger in sesame oil for 30 seconds in an oven proof skillet. Add white wine and lime juice and reduce until almost dry. Whisk in the curry paste, coconut milk, brown sugar and fish sauce and reduce to 1 cup. Let cool slightly.
• Place cooked mixture in a blender with fresh cilantro leaves. Puree for 30 seconds. Season with kosher salt and freshly cracked pepper.
• Preheat oven to 400 degrees. Blanch green beans for 2 minutes in boiling water. Place in oven proof skillet. Top with cod pieces. Pour green curry sauce over top and bake for 18 – 20 minutes or until cod flakes easily with a fork.
• Serve with white rice and garnish with fresh cilantro leaves.

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